Another benefit of working from home is that I'm in a great position to roast things.
Scott had picked up a pumpkin on his last grocery run. A little random, perhaps, but Mark Bittman came to the rescue. I sliced it, brushed it with a terrific mix of oil, lemon juice, soy sauce, cinnamon and sugar, and baked it for an hour. We ate it over spinach, with a sprinkling of gorgonzola and a balsamic vinaigrette. It tasted fantastic, and the house smelled like cinnamon for the rest of the night.
Last night, the eggplants had their turn in the oven. The skin got wrinkly, the flesh went in the food processor, and out came baba ghannouj. Also quite tasty.
We had a quick dinner tonight (chicken in coconut curry that Scott whipped up) and then got to spend time with Scott's parents, who just arrived. They'll be in California for the week, and we're looking forward to seeing more of them this weekend (when my parents will also be here).
Busy day... ready for bed.